3/4 lb. white chocolate, grated (melt over hot water)
1 c. butter
2 c. sugar
4 eggs
2 1/2 c. cake flour or plain flour
1/4 tsp. salt
1 tsp. baking powder
1 c. buttermilk
1 c. chopped pecans
1 c. flaked coconut
1 tsp. vanilla

Cream together the butter and sugar until light, add melted chocolate; then the eggs, one at a time, beating well after each addition. Sift the flour with salt and baking powder, then add to batter, alternately with buttermilk, beating well as you go. Fold in the vanilla, pecans and coconut. Pour in 3 greased and floured 9 inch pans lined with waxed paper and bake in 350 degree oven for about 35 minutes.

ICING:

2 c. sugar
2 sticks butter
1 tsp. vanilla
1/4 tsp. salt
1 sm. can evaporated milk

Combine all ingredients; let stand one hour stirring occasionally. Cook to a soft ball stage, then cool to almost lukewarm. Beat until spreading consistency, then spread between layers, over top and side.

NOTE: White chocolate is bought in chunks. It will not melt as dark chocolate does. Heat over hot water for 15 or 20 minutes, or in microwave oven.